For this recipe, there’s no need to wait for grape vines to put out fresh leaves in spring. Grape leaves that you buy in jars make fine wrappings for the delicately spicy filling below. I find the simple manual process of stuffing and rolling the grape leaves enjoyable and meditative. Mostly, though, I enjoy the compliments when family and guests take “just one more” till the platter is empty.Iraqi Stuffed Grape Leaves

Combine all ingredients except the second teaspoon of salt and tomato juice.

Place each leaf shiny side down. Spoon approximately 1 heaping tablespoon stuffing on the wide end of each leaf. Roll tightly, tucking in end as you roll. If necessary, secure the cigar-shaped package with a toothpick.

Place any extra leaves on bottom of a saucepan, then arrange stuffed leaves on top, side by side in alternating layers. Sprinkle remaining salt over top, then pour tomato juice over rolls.

Cover with an inverted plate, then add enough water to barely cover plate. Bring to boil, then cover. Cook over medium heat for 1 hour or until meat and rice are done.

To make this dish vegan, simply leave out the lamb and increase the rice to 2 cups.

2 thoughts on “Iraqi Stuffed Grape Leaves RECIPE”

Delicious recipe and thanks for sharing! Although I’m confused because in the ingredients it doesn’t list rice, and I thought rice was part of the stuffing? Then at the end it says, “Cook over medium heat for 1 hour or until meat and rice are done.” Could you please let me know if I am missing something? Thank you!